Creamy Honey

Consumers consider creamed honey the crème de la crème of raw honey. If you are a honey lover this is a must for you! Creamy honey is thick, creamy and spreadable. No more running off the spoon or digging to get it out.

A creamy honey is rapidly granulated at a low temperature, resulting in smooth and spreadable ultra-fine white crystals that can neither be seen with the naked eye nor detected on the palate. Thus, a creamy, smooth-textured, pale-looking honey is actually the result of a specially controlled crystallization process.

Texture and thickness are ultimately the only differences between creamed and liquid honey. There is really no difference in terms of quality, nutrition, or natural antibiotic values, assuming both are unheated and unfiltered.

Semi-solid creamed honey however can become unstable in warm climates where room temperature can be as warm as 30 degree C or even higher. Overtime, it can become darker in color, runnier and less viscous or even return to its liquid state.

OGANIKO creamy honey is much loved as the following customer testimonials confirm 🙂

If you are a honey lover this is a must for you. It is thick, creamy and spreadable. No more running off the spoon or digging to get it out.

Oganiko Customer

One of the best, if not the best honey I’ve tasted. Whilst set it is soft and creamy and kept it’s consistency.